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Method for preparing maillard flavor peptides by using soja bean separation protein

A technology of soybean protein isolate and soybean protein, which is applied in the field of preparing Maillard flavor peptides, achieves simple process, scientific route, and improves the effect of pure thickness and extended penetration

Inactive Publication Date: 2009-06-17
GUANGZHOU HUABAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, research on the flavor of peptide Maillard reaction products is rarely reported in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Accurately weigh 40g of soybean protein isolate, add 460g of water, stir evenly, and then heat-treat at 90°C for 20min. After cooling, add 2000U / g of alkaline protease and 2000U / g of papain and enzymolyze it in a water bath at 55°C for 6 hours. After the enzymolysis is completed, inactivate the enzyme at 90°C for 15 minutes. After cooling, centrifuge at 5000 rpm for 20 minutes to obtain soybeans Proteolytic supernatant. The supernatant of soybean protein hydrolysis was separated by 1000 and 5000Da membranes to obtain soybean peptides. Soybean peptides were freeze-dried and stored at -48°C. Get dry soybean peptide 25g and 4g xylose and mix and dissolve in water, be made into 24% solution. The solution was heated to 95°C for 3.5h. The reactants were again separated by 1000 and 5000Da membranes to obtain 1000-5000Da Maillard peptide. Freeze-dried Maillard peptide was stored at -18°C for future use.

Embodiment 2

[0024] Accurately weigh 60g of soybean protein isolate, add 690g of water, stir evenly, and heat-treat at 90°C for 15min. After cooling, add 2000U / g alkaline protease and 1500U / g papain for enzymolysis in a water bath at 55°C for 8 hours. After the enzymolysis is completed, the enzyme is extinguished at 90°C for 10 minutes. After cooling, it is centrifuged at 5500 rpm for 15 minutes to obtain soybeans Proteolytic supernatant. The supernatant of soybean protein hydrolysis was separated by 1000 and 5000Da membranes to obtain soybean peptides. Soybean peptides were freeze-dried and stored at -45°C. Get dry soybean peptide 30g and 6g xylose and mix and dissolve in water, be made into 24% solution. Heated to 90°C for 3.5h. The reactants were again separated by 1000 and 5000Da membranes to obtain 1000-5000Da Maillard peptide. Freeze-dry the Maillard peptide and store it at -15°C for future use.

Embodiment 3

[0026] Accurately weigh 80g of soybean protein isolate, add 920g of water, stir evenly, and heat-treat at 80°C for 20min. After cooling, add 2000U / g of alkaline protease and 2000U / g of papain and enzymolyze it in a water bath at 55°C for 6 hours. After the enzymolysis is completed, inactivate the enzyme at 95°C for 15 minutes. After cooling, centrifuge at 5000 rpm for 20 minutes to obtain soybeans Proteolytic supernatant. The supernatant of soybean protein hydrolysis was separated by 1000 and 5000Da membranes to obtain soybean peptides. Soybean peptides were freeze-dried and stored at -40°C. Get dry soybean peptide 25g and 8g glucose and mix and dissolve in water, be made into 24% solution. Heated to 95°C for 3.5h. The reactants were again separated by 1000 and 5000Da membranes to obtain 1000-5000Da Maillard peptide. Maillard peptide was freeze-dried and stored at -18°C for future use.

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PUM

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Abstract

The invention discloses a method for preparing a Maillard flavor peptide (MP, Maillard Peptide) by using soy protein isolate comprising the following steps: isolating the soy protein and obtaining the peptide with a molecular mass between 1000 and 5000Da after the soy protein isolate controllable enzymolysis, carrying out a Maillard reaction to the isolated peptide segment and obtaining the Maillard Peptide through 1000-5000Da isolation to the got reactant. The isolate contains 300f the Maillard Peptide. The experiment indicates that the Maillard peptide can effectively improve the flavor, increase the fresh flavor, the plumpness and the permeability-delaying sense.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a method for preparing Maillard flavor peptide (MP, Maillard Peptide) by using soybean protein isolate. Background technique [0002] Peptides play a very important role in food flavor. The flavor properties of peptides have been reported. Glutamate-rich oligopeptides have an umami taste. Beef hydrolyzed peptides obtained from papain hydrolysis have been isolated and proved to have a good flavor enhancing effect. Adding 500-1000Da gluten hydrolyzate to fresh soup can improve the flavor intensity. [0003] Maillard reaction is a chemical reaction between carbohydrates and amino acids. It is the main source of unique aroma and taste in food thermal processing, such as roasted meat, roasted bread, roasted coffee and fermented fermented soybeans, etc. . Experiments abroad have proved that the peptide Maillard reactant alone does not show a strong flavor, but when added to...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L1/227A23L1/314
Inventor 袁霖李嫒黄晓丹龚剑
Owner GUANGZHOU HUABAO FOOD CO LTD
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